Print

Perfect Memphis-Style Dry Rub Baby Back Ribs

Memphis-Style Dry Rub Baby Back Ribs - featured image
Print Recipe

A quick and easy Memphis-style dry rub recipe for tender, flavorful baby back ribs with a crispy crust and balanced smoky, sweet, and spicy flavors. Perfect for backyard BBQs and casual gatherings.

Ingredients

Scale
  • 1 rack baby back ribs (about 2 to 2.5 pounds / 900g to 1.1kg), trimmed of excess fat
  • Yellow mustard (thin coating to help the rub stick)
  • 2 tablespoons paprika (smoked paprika preferred)
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon kosher salt (adjust if using fine table salt)
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Instructions

  1. Remove the membrane: Flip ribs bone-side up, slide a butter knife under the membrane, grab with paper towel and pull off (5 minutes).
  2. Lightly brush a thin layer of yellow mustard on both sides of the ribs (2 minutes).
  3. Mix the dry rub: Combine paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cayenne, oregano, and thyme in a bowl and stir well (3 minutes).
  4. Apply the rub: Generously sprinkle and massage the dry rub onto both sides of the ribs, pressing it in (5 minutes).
  5. Optional: Wrap ribs in plastic wrap and refrigerate for at least 1 hour or overnight to let flavors sink in.
  6. Preheat oven or grill to 275°F (135°C) for low and slow cooking (10 minutes).
  7. Cook ribs bone-side down on a foil-lined baking sheet or grill rack away from direct heat. Cover loosely with foil and cook for 2.5 to 3 hours until tender (150-180 minutes).
  8. Remove foil and increase heat to 350°F (175°C) or move ribs over direct heat on grill for 10-15 minutes to crisp the crust, watching closely to avoid burning.
  9. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the membrane for tender ribs and better flavor absorption. Use mustard as a binder for the rub without adding mustard flavor. Cook low and slow for tender meat, then finish with high heat for a crispy crust. Spritz with apple cider vinegar or water if ribs look dry during cooking. Let ribs rest before slicing to keep juices inside. For a gluten-free twist, ensure spices are certified gluten-free. Slow cooker method: cook on low 6 hours, then broil or grill to crisp.

Nutrition

Keywords: Memphis-style ribs, dry rub ribs, baby back ribs, BBQ ribs, easy ribs recipe, smoky ribs, spicy ribs, southern BBQ

Find it online: https://pokirecipes.com/perfect-memphis-style-dry-rub-baby-back-ribs-recipe-easy-best-bbq-guide/